I absolutely LOVE molasses cookies of all shapes and sizes. This recipe is fun for this time of year because the added spices make them festive. Let's just talk for a minute about how cool blackstrap molasses is. First of all, blackstrap molasses (also known as treacle) is packed with vitamins and minerals such as: iron, calcium, magnesium, potassium, B6, and selenium. Calcium and magnesium together are great for the bones and help prevent osteoporosis. Iron is a huge benefit for people with anemia, or people who often feel weak and tired. Potassium helps lower blood pressure and reduces the risk of stroke. Vitamin B6 isn't made by the body and needs to be obtained through diet or supplements. Studies have shown that vitamin B6 helps reduce symptoms of depression and plays a role in mood regulation. Selenium has some fabulous antioxidant properties. Lastly, the way blackstrap molasses is made is quite cool. Sugar cane is crushed and the juice is extracted. This juice is boiled to allow the sugar to crystalize and be removed. The process is repeated three times. At the end of the third boil, with all refined sugar removed, black strap molasses is the result. It is a heavy black syrup containing concentrated nutrients and it has the lowest sugar content of any sugar cane product. Basically, blackstrap molasses is a superfood, so let's go make some cookies because we love ourselves!!
Vegan Molasses Cookies
-Refined Sugar Free
-Oil Free Option
-Wheat Free
-Dairy Free
275 grams (2 cups) white spelt flour
2 tsp baking soda
1 1/2 tsp cinnamon
1 tsp ground ginger
1/2 tsp cardamom
100 grams (1/2 cup) cold vegan butter (oil free option: substitute butter with 120 grams (1/2 cup) applesauce)
100 grams (2/3 cup) coconut sugar (this can be reduced to 70 grams (1/2 cup) if you want them less sweet)
160 grams (1/2 cup) blackstrap molasses
1/2 tsp vanilla extract
Greaseproof paper
Preheat the oven to 175 Celsius (350 Fahrenheit)
Line two baking sheets with greaseproof paper.
This recipe makes 15-20 cookies, depending on the size of your scoops.
In a medium bowl, combine the flour, baking soda, cinnamon, ground ginger, and cardamom. Mix well.
In a large bowl or mixer, whisk together the butter (or applesauce), coconut sugar, molasses, and vanilla extract until smooth and caramel-like. Stir the dry ingredients into the wet ingredients.
Cool the mixture in the refrigerator for at least 30 minutes. This is important as it helps the dough be less sticky when rolling it into balls.
After the dough has chilled in the fridge for at least 30 minutes, get a spoon and scoop the dough into heaped spoonfuls. Roll the dough into balls and place two inches apart on the baking sheets lined with greaseproof paper.
Keep your hands wet with cold water to keep them from sticking to the dough as you roll it into balls. This step is especially important if using the applesauce instead of butter.
Flatten the cookies into discs with the bottom of a glass dipped in cold water. If you are feeling decadent, you can sprinkle the tops with icing sugar but that means they won't be considered refined sugar free. It's a risk we have to take some times!
Bake for 8-10 minutes until the cookies are cracked, puffy, and the edges look cooked. 8 minutes yields a softer cookie, where 10 minutes makes them hard and crunchy. Times may vary due to substitutions and/or oven variations. The texture is up to each individual cookie fan!
Please, let me know how these turn out for you and if you make any discoveries along the way. We usually have to make a double batch. One just isn't enough!
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